Pasta Athena

adapted from http://www.epicurious.com/

1-3 tablespoons olive oil

1 to 1½ pounds of chicken breasts, cut into 6-8 pieces
or, alternatively:
1½ zucchini, cut french-fry style, floured

Pasta Sauce
6 garlic cloves, chopped
1 1/2 teaspoon aniseed, crushed
1 28-ounce can Italian plum tomatoes
1/2 cup low-salt chicken broth
1/4 cup Pernod liqueur
1 tablespoon dried oregano, crumbled
12 black, brine-cured olives, pitted
4 ounces feta cheese, crumbled
optional: a small amount of red pepper flakes

1½ cups of orzo pasta

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken in batches if necessary until brown, about 5 minutes per side. Transfer to plate.
   
• Pour off all but 2 tablespoons drippings from skillet. Add garlic and aniseed and stir 30 seconds. Add tomatoes, broth, Pernod, and oregano. Bring mixture to simmer, breaking up tomatoes with back of spoon. Return chicken to skillet. (If using zucchini, add it later when the sauce is complete.) Bring to simmer and cook uncovered 15 minutes. Transfer chicken breasts to plate. Simmer 5 minutes longer. 
   
• Prepare a pot of boiling water for the orzo. Cook the orzo as directed on the package while doing the next step.
   
• Increase heat to high, add olives and cook until liquid is reduced to sauce consistency, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Sprinkle feta cheese over and serve.

Serves 3. 

Back to recipe list